Thursday, May 15, 2014

Mango kadhi

Summer is here and so are mangoes.. I love mangoes so much that as soon as I see them in the stores, I can't resist and have to buy them. On my recent trip to COSTCO , I bought a box of big mangoes. I had used most of them in smoothies, in curries like Menaskai and a few we ate them just as is:).. Last couple were remaining. It was I think one Thursday evening, I was totally blank as to what I would cook for dinner. It had been a hectic day, so wanted to cook something simple but wanted it to be "chatpatta"... So thought of browsing on the web if i could get something interesting..It was then I saw this recipe in Archana's space.

I had never tasted or tried mango kadhi ever before.. Just the idea of mango with yogurt was kinda interesting and decided to give it a try. As I read the recipe, it was pretty simple. I followed the original recipe but increased the amount of water  (from 2 cups to 3 cups). It turned out GREAT!!.. It had little bit of everything.. Tanginess from the yogurt, sweetness from the mango pulp, little heat from the green chillies. I served it hot with Jeera rice and papad on the side.

  1. 1 cup mango pulp
  2. 1 cup yogurt
  3. 3 tbsp gram flour or besan
  4. 1/2 tsp red chilli powder
  5. 1/2 tsp haldi / turmeric powder
  6. 1/4 tsp hing / asafoetida
  7. 2 tsp jaggery or sugar
  8. Salt as per taste.
  9. 2 tbsp cilantro leaves for garnishing
For the tempering :
  1. 1 tbsp ghee
  2. 1/2 tsp mustard seeds
  3. 1/2 cumin seeds or jeera 
  4. 1 inch piece Cinnamon stick
  5. 1 dry red chilli
  6. 2 green chillies (slit)
  7. 1 tsp grated ginger
  8. 5-6 curry leaves

  • Make a puree of the ripe mango. You should have 1 cup of mango puree.
  • In a sauce pan, take mango puree, besan, yogurt, red chilli powder, turmeric powder, asafaoetida ,jaggery /sugar and salt. Whisk all the ingredients until well combined.

  • Add 3 cups of water and mix well. (Note: you can very the amount of water depending on your desired consistency).
  • Heat this mixture. Bring the mixture to boil, stirring continuously. Once it comes to a boil, reduce the heat and simmer for 10 minutes.
  • Heat ghee in a pan. Once hot, add the mustard seeds and cumin seeds. once they start to crackle, add the dry red chilli, green chilli, cinnamon stick, grated ginger and curry leaves. Stir for a few seconds. Pour this over the simmering kadhi.
  • Turn off the heat and garnish with chopped cilantro/ coriander leaves.

  • Serve this hot kadhi with piping hot rice. I served mine with hot jeera rice.


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